Lobster Pot Pie, with Cheddar Bay Biscuit Crust

Lobster Pot Pie, with Cheddar Bay Biscuit Crust

If you’ve ever been to a Red Lobster restaurant you know they are well known for two things- their namesake, the delicious Lobsters they serve, and those irresistible Cheddar Bay Biscuits that come with every meal. It seems only natural that these two heavenly things- sweet lobster meat and buttery biscuits- should live together in a single dish. Thus, my lobster pot pie was born. This is a great recipe for stretching the expensive and decadent ingredient with out having to break your bank.

You’ll want at least 8oz of cooked lobster meat (out of the shell of course). Your fish monger should be able to cook the crustacean for you and easily separate out all the meat you’ll need. Personally I love the way they prep them at TJ’s here in Dallas.

The real challenge here was figuring out the recipe for those beloved Cheddar Bay Biscuits. After some simple Google searching and a little trial and error, I think I found a recipe that compares quite nicely. If lobster just isn’t your thing- you can just subtract the pot pie from this recipe and only make the biscuits.

Lobster Pot Pie

Filling
8 oz. Cooked lobster meat- diced
1 cup diced celery
1 cup diced onion
1 cup diced carrot
1 clove of garlic, minced
3 tbs. butter
3 tbs. all purpose flour
2 cups heavy cream
1/2 cup whole milk
1/2 cup medium-dry sherry
2 tsp paprika
1/2 tsp white pepper
2 tsp salt
Pinch of fresh ground black pepper
1/2 tbs fresh chopped parsley
1 Frozen pie crust (thawed)

Cheddar Bay Biscuit Crust
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder

Butter Glaze:
3 Tbsp salted butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes

Preheat your oven to 400 degrees.

Heat a drizzle of olive oil in a large skillet over medium heat and toss in the minced garlic, cook just 30 sec so the garlic can begin to release it’s flavor- then begin sauteing the vegetable “trinity”- carrots onion and celery. Cook those down for about 5 minutes until the onions are translucent and the carrots are fork tender, but not mushy. Once cooked, remove them from the pan and set aside.

In a large saucepan begin the sauce by making your roux– melt the butter and whisk in the flour over medium-high heat, until bubbly and it turns a light caramel brown color, about 1-2 minutes. Then add your cream, milk, and sherry and whisk together to combine. Season with the paprika, white pepper, salt to taste, fresh parsley, and a pinch of black pepper. Cook whisking until the mixture is thick and bubbly. Then remove the pan from the heat, the sauce will thicken as it cools. Combine back to the saucepan the cooked vegetables and diced lobster meat. Set aside (off the heat) while you make the Cheddar Bay Biscuit-dough topping.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (or I just use 2 forks). Don’t worry about mixing too thoroughly, there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until you have a sticky dough, careful not to over mix.

Pour your lobster pot pie mixture in to the pie crust shell. Dot the top of your pie with tablespoons of the biscuit mix until it is all covered- don’t worry about small holes or gaps- it will all fluff up and bake nicely together. You should have some dough left over to make yourself a few biscuits as well. Bake the pie in a preheated 400 degree oven for 10-15 minutes until the top is golden brown.

While the pie is baking, melt butter in a small bowl. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the top of the cooked pie fresh out of the oven. Serve immediately.

Categories: Main Dish, Recipes

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